Author Notes: If you are looking for a good excuse to deep fry something -- and who isn't? -- give these Wonder Fries a whirl. They are whole fingerling potatoes, first boiled then fried, and then topped with a lip-smacking miso mayonnaise and a nice bite of green onions. They are a starchy, savory bomb, highly addictive in both flavor and texture. Eat them fast not only because they're good hot but because if you're sharing these, you'll have competition. When I eat fried potatoes, I like them on the salty side, but for some the miso mayonnaise might be salty enough, so I've made the finishing sprinkle of salt optional. If you like a little spice, add a splash (or more) of your favorite hot sauce in with the mayonnaise. These fries will have you wondering why you don't make them all the time! - vvvanessa

Food52 Review: WHO: vvvanessa is a Food52-er, recreational baker, and one of the minds behind the blog Hungreem.
WHAT: These can be a snack, or a side, or your entire brunch. Just don’t expect to have leftovers.
HOW: Fingerling potatoes are boiled first, gently smashed, fried, and then drizzled with miso mayonnaise and sharp green onions.
WHY WE LOVE IT: Crispy on the outside, creamy on the inside, these are potatoes of our dreams. The miso mayo is truly essential -- so don't skimp. - The Editors

Serves 4, as a side

1 1/2pounds fingerling potatoes, each as close to the same size as possible

Wash the potatoes and place them a deep pot. (Halve any large ones if needed.) Cover them with 2 inches of water.

Place the pot on high heat, bring to a boil, and cook the potatoes until just barely cooked, about 8 to 12 minutes depending on size. You don't want them to get soft, so test them frequently. The tip of sharp knife should penetrate the flesh easily but not split the potato in half. Err on the side of slightly undercooking them.

While the potatoes cook, prepare a sheet pan or large frying pan with a thick dish towel. When the potatoes are done, drain them, and spread them out on the dish towel. Roll them around a bit to dry them off, then let them sit for 5 minutes to cool slightly.

While the potatoes cool, mix the mayonnaise, miso, and lemon juice thoroughly in a small bowl. Store in the refrigerator until ready to use.

While the potatoes are still warm but not too crazy-hot to handle, firmly but gently crush each potato to break the skin and flatten just slightly. I use a dish towel under the heel of my hand to help press the potatoes down. You want to them to be mostly intact, but if they break in half, no big.

Prepare your deep fryer (I use a cast iron pan with a few inches of oil) and have at the ready a sheet pan lined with newspaper, a grocery bag, or paper towels. Fry the potatoes in batches at 375º F until the edges brown, about 4 minutes (in the cast iron pan, I do 2 minutes on each side). If you'd like, keep the potatoes warm in a 200º F oven until all of them are cooked.

In a serving dish, toss the potatoes with the green onions. Top with the miso mayonnaise and an optional sprinkle of salt. Serve immediately.

Amazing. Deep frying wasn't an option. Took russet potatoes and cut them into steak fry pieces. Parboiled with vinegar, coated with olive oil and some salt. Cooked in oven. Smothered it in your genius sauce. I did use a lot more miso paste, it was the brown rice version and not as salty as I wanted, which is why I went with more. Thank you. Thank you. Thank you.

These are fantastic! I made a batch last night with a double-batch of homemade mayo and ate way too many. We had the leftovers for breakfast with avocado and egg. I used baby yukons cut in half, and fried them in a mix of avocado and coconut oil (what I had on hand). This was my first time deep frying anything on my own and it was really easy (too easy, made me want to make these again soon!).

Can't wait to try these. I make a similar dish, using small red potatoes and using a kind of pesto sauce. The only other change is I bake in a very hot oven and they do get nice and crispy. They have been well received every time I have made them for guests. I will try these at my next dinner party.

I'm trying these for tomorrow with mixed baby white and red potatoes about the size of large marbles. I couldn't find fingerlings and these were so cute! I think it will work. I'm par-cooking the potatoes today. Do you think they need to be warmed through again before they're smashed for the frying step?

I used to roast these and found that spraying or basting both sides of the potatoes with olive oil really helped to get color on them. But I like the texture of the fried version! I hope you enjoy them whichever way you cook them.

These were lovely! We added a little basil and salt, then dipped them in a homemade ketchup! We'll definitely be making this on a more regular basis and next time perhaps we'll make that miso mayonnaise too! Thanks!

I don't toss them but rather use the miso-mayonnaise mixture as a dipping sauce that just happens to sit on the potatoes. You can also serve it on the side. See the photos above for reference. i hope you enjoy them!

This is a wonderful recipe. I love the combo! All miso is brown. Live Hatcho miso is very dark brown and very strong tasting. Then there is what is called white (shiromiso) miso which is actually light maple sugar brown and lighter tasting, lastly, there is red (akamiso) miso which is a darker brown sugar brown and stronger than white miso. There are others such as barley, a very popular miso, and miso made from beans, hemp seed, buckwheat, rye, etc. For this recipe I would use white miso.Most miso is free from genetic engineering especially if the miso is Japanese produced. Japan refuses any GMO foods or seeds in its country. Live miso will last for years in the fridge. I have miso that is 6 years old and still as fresh as the day I bought it. It is the perfect fermented food in my opinion. Hatcho miso is considered medicinal in Japan and is one of my favorites. I could eat it buy the spoonful. Be aware that most miso has a lot of salt to adjust your recipe accordingly. Thanks so much for this recipe!